I just ordered a new Cajun injector off of Amazon, so we?re gunna shoot it up then deep fry it again. We don?t have a double oven in this house so it frees up space for momma to make other fixins. Plus I like having something to do which is watch the fryer.....

I️ brine my turkey for 24 hours using a WIlliams Sonoma brine ( I?m lazy ) with a good white wine. I️ make a compound butter and carefully open the space between the skin and breast and rub butter and insert thin lemon slices. Brush the skin with olive oil. Then smoke on pellet smoker with cherry pellets.

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« Last Edit: November 14, 2017, 12:43:25 AM by TexasRedNeck »

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Kids today don't know how easy they have it. When I was young, I had to walk 9 feet through shag carpet to change the TV channel.

I️ brine my turkey for 24 hours using a WIlliams Sonoma brine ( I?m lazy ) with a good white wine. Then smoke on the pellet smoker using cherry pellets. I️ make a compound butter and carefully open the space between the skin and breast and rub butter and insert thin lemon slices. Brush the skin with olive oil.

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Lemon sounds good Tex

I was thinking a dry rub under the skin, bacon slipped in while no one was looking and pellet smoke for hours What do you mean butter compound?

Now the real trick this year will be getting the breast and thigh to come to temp at the same time since you want 180 in the thigh and 170 In the breast. I will try icing the breast with a bag of ice and then cover with foil once it gets to about 145

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Kids today don't know how easy they have it. When I was young, I had to walk 9 feet through shag carpet to change the TV channel.

Thanks Dave. I have to say I hit it out of the park with this one. The problem with turkey is by the time the thigh gets to 180 the breast is over cooked

This year I came up with a plan. When the breast got to 140 and the thigh was at 130 I covered the breast in foil and then wet a washcloth and placed it in the freezer. When it was frozen I placed it over the foil to cool the breast. I rotated two washcloths in this fashion until I had the breast 10 degrees cooler than the thigh. Then I bring them to the right temp.

That way the breast is juicy and not dry and the thighs are done and not bloody.

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Kids today don't know how easy they have it. When I was young, I had to walk 9 feet through shag carpet to change the TV channel.